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My pan-fried eggplant recipe is a lighter take on the popular veggie side. A Lebanese favorite, in my recipe, eggplant slices are sautéed, dressed with tahini sauce, and studded with pomegranate seeds and mint. So gorgeous! Simple to prepare, it’s a showstopping appetizer or side dish full of beauty and flavor.
Is there anything tastier than fried vegetables? Whether it’s fried zucchini or fried cauliflower, I’m a huge fan. Pressed to choose, I would have to say this fried aubergine (another word for eggplant) is one of my family’s favorite sides.
It’s a take on one of my mom’s dishes, and one bite takes me directly to memories of her enjoying her simple dish that she adored. The very sight of a beautiful eggplant floods my head and heart with her, and I buy far more than I could ever use up because I can’t resist them! Luckily, they’re delicious in so many recipes, including my Lebanese stuffed eggplant and Pia’s eggplant parmigiana.
Unlike other fried eggplant recipes, this version is pan-fried instead of deep-fried. I find it much better, because eggplant is such a soft vegetable. With a quick pan-fry, you achieve a light, crispy exterior without weighing the veggies down. The end result is a savory, nutty tasting (but no nuts!), refreshing dish that’s layered with incredible flavors.
Ingredients and Notes
These are just a few notes about the key components. Please be sure to scroll down to the recipe card for the complete details!
- Eggplant – I use globe eggplant, but any eggplant variety will be delicious sautéed like this. Just be sure to follow my tips for how to choose an eggplant, selecting eggplant that is firm, shiny, green-stemmed, and fresh, much like the eggplant you would use to make a delicious baba ganoush recipe.
- Flour – Use unbleached all-purpose flour as a light breading. For a gluten-free recipe, omit the flour and toss the eggplant with the spices. Or, try another type of flour for coating (rice flour with a little cornstarch, for example).
- Herbs and Spices – Salt, dried mint, and black pepper create a lightly seasoned coating. Sometimes I’ll add a hit of 7 spice for extra depth and classic Arabic flavor, too.
- Lebanese Extra Virgin Olive Oil – While not deep-fried, there is plenty of olive oil used to make pan-fried eggplant. Eggplant is like a sponge, soaking up lots of oil. Just ask my sister, Peg, about how I used the best olive oil in the house to make eggplant one time in Chicago. She’ll claim I used more than half the bottle (no!), but it’s a necessary ingredient and tastes great!
- Tahini Sauce – My creamy tahini sauce adds depth with a toasty, nutty flavor that sets this recipe apart from the rest. Make extra to use with fried kibbeh bites, too!
- Garnishes – Optional but highly recommended, pomegranate seeds and fresh mint add a bright, tart, sweet taste, color, and subtle crunch. Save money on the ready-to-eat pomegranate arils, and instead learn how to peel a pomegranate with ease.
How to Make Pan-Fried Eggplant
Note: Many consider extracting the excess moisture crucial to avoid soggy eggplant slices. I don’t call for this because I don’t think it does that much to prevent softening. However, a simple method involves cutting the eggplant and sprinkling kosher salt on thin slices, then allowing them to rest on a cutting board, baking sheet, or wire rack, with a paper towel to absorb the moisture.
- Prepare the eggplant. Achieving perfect, golden brown fried eggplant slices requires attention to detail. To begin, slice the eggplant into thin, even pieces.
- Bread the eggplant. Set up a simple breading station with the seasoned flour mixture in a bowl or even on a plate. Dredge the eggplant in the flour, making sure to knock off any excess flour. Otherwise, the excess flour will burn in the olive oil.
- Sauté. Go directly from coating the eggplant in flour to placing it into hot oil in a pan on the stove. Don’t let the coated eggplant sit for too long before frying, or it will turn gummy. Cook until golden, flip, add more oil, and continue to cook until the second side is golden brown. Work in batches to avoid overcrowding the pan.
- Drain. Transfer the fried eggplant to a paper towel-lined plate to drain any excess oil, preventing the veggie slices from becoming soggy.
- Make the tahini sauce. While the eggplant cools, whisk all the tahini sauce ingredients in a bowl, adding ice water one tablespoon at a time to achieve a drizzly consistency.
- Serve. Arrange the eggplant slices on a serving platter, spoon the tahini sauce on top, and finish with a sprinkle of pomegranate seeds and chopped mint. Enjoy warm!
My Top Tips & Tricks
- Slice the eggplant evenly for consistent cooking. Aim for uniform rounds, about 1/4 inch thick, so each piece cooks quickly and evenly in the pan.
- Arrange the eggplant in an even layer. Add the eggplant to a hot skillet, leaving a bit of space between each piece. This allows each slice to brown evenly on all sides. If there’s overlapping, the eggplant will not brown evenly.
- Cook until deeply golden. Let the eggplant sit undisturbed in the pan to develop a deep golden-brown crust. This is where most of the flavor comes from!
- Serve immediately for the best texture. This dish is best served right out of the pan while warm, when the eggplant is at its crispiest.
My Favorite Ways to Serve
My mom’s version of this dish was so, so simple. She ate the eggplant immediately, out of the pan, with a dash more salt, and she picked up bites with thin pita bread. I always add tahini sauce, pomegranate, and mint for a little more pizazz.
However, a rummage around the fridge and pantry will find your way to dressing your platter. Any herb, a yogurt sauce or vinaigrette, or toasted nuts make great additions. The key is to be ready to serve the eggplant the moment it is out of the pan.
Once your eggplant is ready, serving options abound. It’s a side dish or the star of the plate as the main dish. Consider creating a classic eggplant parmesan dish with marinara sauce or tomato sauce. Or, pair it with Lebanese mujadara, bulgur pilaf, or an Italian pasta salad for a well-rounded meal.
This crispy fried eggplant also makes a delicious appetizer when served with mint, fresh basil, or layers of fresh mozzarella.
Fried Eggplant Recipe
Equipment
- 1 Small Bowl
- 1 Sauté Pan
- 1 Small Bowl
Ingredients
For the eggplant:
- 1 medium globe eggplant
- 1/4 cup unbleached all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon dried mint
- Few grinds black pepper
- 4 Tablespoons extra virgin olive oil
For the Tahini Sauce
- 3 Tablespoons tahini
- 2 teaspoons lemon juice, or plain yogurt
- 1 clove garlic, grated or minced
- 1/4 teaspoon sea salt
- ice water
For finishing:
- pomegranate seeds
- fresh mint, chopped
Instructions
- Slice the eggplant crosswise in ¼-inch rounds.
- In a small bowl or on a small plate, whisk the flour, salt, dried mint, and pepper. Dredge the eggplant in the flour and knock of any excess.
- In a large sauté pan, heat 3 tablespoons olive oil over medium high heat until shimmering, but not smoking. Place the coated eggplant in the hot oil and cook until golden, about 3 minutes. Turn the eggplant and add another tablespoon of olive oil to the pan, swirling the oil to spread under the eggplant slices. Cook until golden, about another 3 minutes.
- Remove the eggplant to a paper towel-lined plate to rest for a few minutes.
- Make the tahini sauce. Stir the tahini, yogurt, garlic and salt. Add ice water one tablespoon at a time until the mixture is saucy enough to drizzle over the eggplant.
- Arrange the eggplant on a serving platter. Spoon the sauceover the eggplant and sprinkle with pomegranate seeds and chopped mint. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
Yes, leftovers can be just as delicious. Store any remaining eggplant in an airtight container in the fridge for 2-3 days. I don’t recommend freezing because it’s likely to become soggy.
To serve, reheat the slices in a lightly oiled hot sauté pan or in an air fryer just until warmed through and crisp. Personally, I love to eat cold fried eggplant pieces with bread!
Yes, you can absolutely deep fry eggplant, and it turns out extra crispy and evenly golden. To do that, heat oil in a large pot to 350°F. Lightly batter the eggplant slices, and fry them in batches for 2-4 minutes or until they’re golden brown on both sides. Transfer the fried eggplant to a paper towel-lined plate to drain.
Keep in mind that deep frying uses a lot more oil, but it gives you a lighter, crispier texture compared to pan frying. Just be sure not to overcrowd the pot. Otherwise, the temperature will drop, and the eggplant can become greasy. Coating for fried eggplant can be simple, with seasoned flour, or more elaborate with batter or breadcrumbs, adhered with first a dip in egg wash.
I love eggplant, but the written directions say set up a breading station for dry/wet/dry and the recipe directions say only use flour. What did I miss? Help!
Great catch Georgette, thank you! We do not use a traditional wet and dry breading process with the eggplant; just seasoned flour. I’ve corrected that in the post. Recipe is solid as is. Much appreciated!
Thanks for great recipe. Just had a delicious fried eggplant sandwich. Tahini ice cold so sprinkled with Maldon Smoked Sea Salt. Tasty! Does tahini have to be refrigerated?